Vietnamese Chicken Salad Recipe

Introduction

This Vietnamese Chicken Salad is a vibrant and refreshing dish full of crunchy vegetables, tender chicken, and fragrant herbs. Tossed in a tangy, spicy dressing, it’s perfect for a light lunch or as a side to your favorite meal.

Ingredients

• 350g/12oz cooked chicken, cut into thin batons (2 large cooked breasts)
• 6 heaped cups wombok cabbage (Napa cabbage), finely shredded
• 1/2 red onion, very finely sliced
• 1 red capsicum (bell pepper), finely sliced into thin batons
• 2 cucumbers, seeds removed then finely sliced into half moons (or 1 long continental/English cucumber)
• 1 large carrot, peeled then julienned
• 1 large chilli, deseeded then julienned (optional)
• 1 cup (tightly packed) mint leaves, large leaves roughly torn by hand
• 1 cup (tightly packed) coriander/cilantro leaves
• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1/4 cup fish sauce (or light/all purpose soy sauce)
• 1/4 cup canola oil (or vegetable, grapeseed, peanut oil)
• 1 tbsp white sugar
• 1 large garlic clove, very finely minced
• 2 tsp red chilli, deseeded then very finely minced (birds eye or Thai red chilli best)
• 1/2 cup roasted unsalted peanuts, finely chopped (~1/3 cup once chopped)

Instructions

1. Step 1: Prepare the dressing by shaking lime juice, rice vinegar, fish sauce, oil, sugar, garlic, and minced chilli together in a jar. Set aside for 10 minutes to let the flavors meld.
2. Step 2: Place the shredded cabbage, chicken batons, red onion, capsicum, cucumber, carrot, chilli (if using), mint, and coriander in a very large bowl.
3. Step 3: Pour half the dressing over the salad ingredients and toss well to combine. Let the salad sit for 5 minutes to soften the vegetables slightly.
4. Step 4: Just before serving, toss the salad again, add most of the remaining dressing, and adjust to taste by adding more if desired.
5. Step 5: Serve sprinkled generously with the chopped peanuts for a crunchy finish.

Tips & Variations

• Use cooked shredded chicken from leftovers or rotisserie for convenience.
• Adjust the chilli amount based on your preferred spice level or omit if you prefer mild flavors.
• Try substituting fish sauce with soy sauce for a vegetarian version.
• Add toasted sesame seeds for extra nutty flavor and texture.
• Swap wombok cabbage with green cabbage if wombok is unavailable.

Storage

Store this salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep dressing separate and toss just before serving to avoid sogginess. Leftovers can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken in this salad?

No, the chicken should be cooked beforehand. This recipe uses cooked chicken cut into batons for safety and ease.

Is this salad gluten-free?

Yes, if you use gluten-free fish sauce or soy sauce. Always check ingredient labels to ensure they meet your dietary needs.

Vietnamese Chicken Salad Recipe

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4.6 from 51 reviews

This vibrant Vietnamese Chicken Salad features tender cooked chicken tossed with crisp wombok cabbage, fresh vegetables, and aromatic herbs, all dressed in a tangy, flavorful dressing made with lime juice, fish sauce, and chili. Garnished with crunchy roasted peanuts, this refreshing salad is perfect as a light meal or a colorful side dish.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 0 minutes (assuming cooked chicken is pre-prepared)
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Vietnamese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad

• 350g/12oz cooked chicken, cut into thin batons (2 large cooked breasts, Note 1)
• 6 heaped cups wombok cabbage (Napa cabbage), finely shredded (Note 2)
• 1/2 red onion, very finely sliced (so it’s floppy)
• 1 red capsicum / bell pepper, finely sliced into thin batons
• 2 cucumbers, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber)
• 1 large carrot, peeled then julienned (using a shredder)
• 1 large chilli, deseeded then julienned, optional (Note 3)
• 1 cup (tightly packed) mint leaves, large leaves roughly torn by hand (Note 4)
• 1 cup (tightly packed) coriander/cilantro leaves (Note 4)

Dressing

• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1/4 cup fish sauce (substitute light or all-purpose soy sauce if preferred)
• 1/4 cup canola oil (or vegetable, grapeseed, peanut oil)
• 1 tbsp white sugar
• 1 large garlic clove, very finely minced
• 2 tsp red chilli, deseeded then very finely minced (bird’s eye or Thai red chilli best, Note 3)

Garnish

• 1/2 cup roasted unsalted peanuts, finely chopped (~1/3 cup once chopped, Note 5)

Instructions

1. Prepare the Dressing: Combine lime juice, rice vinegar, fish sauce, canola oil, white sugar, minced garlic, and finely minced red chilli in a jar. Shake well to combine and set aside for 10 minutes to let the flavors meld together.
2. Assemble the Salad: In a very large bowl, place the cooked chicken batons, shredded wombok cabbage, finely sliced red onion, red capsicum, seeded and sliced cucumbers, julienned carrot, optional julienned chilli, torn mint, and coriander leaves. Pour over half of the prepared dressing and toss thoroughly to coat all the ingredients.
3. Let It Rest: Allow the salad to sit for 5 minutes to let the vegetables soften slightly, enhancing the slaw-like texture and melding the flavors.
4. Final Toss and Serve: Just before serving, toss the salad again and drizzle with most of the remaining dressing. Taste and add more dressing if desired for balance. Transfer to a serving dish and sprinkle generously with chopped roasted peanuts as a crunchy garnish.

Notes

• Note 1: Use cooked chicken breasts that are cooled and shredded or sliced thinly for best texture.
• Note 2: Wombok cabbage is also known as Napa cabbage; finely shredding it creates a lovely crisp texture.
• Note 3: Adjust the amount of chilli to your heat preference or omit for a milder salad. Bird’s eye or Thai red chillies work best for authentic flavor.
• Note 4: Fresh mint and coriander add essential aromatic freshness; roughly tear the leaves rather than chopping to preserve flavor.
• Note 5: Roasted unsalted peanuts provide a crunchy contrast; finely chop for even distribution.
• Note 6: This salad can be made ahead and held chilled, but add peanuts just before serving to keep them crunchy.

Keywords: Vietnamese Chicken Salad, Wombok Salad, Asian Chicken Salad, Healthy Chicken Salad, Fresh Herb Salad